Use This Method And You’ll Get Pork Tenderloin To Die For
Last week I was facing a huge challenge. Huge, you guys! My in-laws were coming over to spend the weekend with us and my father-in-law had jokingly asked if I was making his favorite dish for dinner, the night they’d arrive. Usually, I wouldn’t have a problem with that at all. But I knew his favorite dish was pork tenderloin – and I also knew my mother-in-law had some sort of magic cooking powers because her pork tenderloin was out of this world.
Mine, on the other hand, wasn’t. I had tried and failed so many times I’d lost count. It always turned out either really dry, or just plain and tasteless.
I used to try and cover it up with a massive load of gravy, but I knew these guys would see right through it. So my only option was to find that perfect recipe for pork tenderloin – and, of course, give it a test run before the big day!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick tip: Serve with mashed potatoes and roasted veggies!
The recipe is for a pork TENDERLOIN, but the picture is of a loin of pork. There is a difference. I suspect this recipe is for the LOIN of pork, not tenderloin. A tenderloin would be quite dried out after being in the oven that long…even when turned off, no? I have used this method for eye of round (beef) and it is amazing…and will try it for loin of pork, but if anyone has actually tried it with a pork tenderloin…please do let me know. Thanks!